Wednesday, November 07, 2007
Apple Cider, Interrupted
I get excited over ingredients. From the nape of an ancho chile to a side of beef hanging in the locker in Mount Airy. If it's good and tasty, it's something I can get excited about.
Over the weekend, I picked up a couple gallons of apple cider from Reid Orchards. They were very excited about this weeks' blend because so many of their apples were ripe and ready to go. Until that point, I hadn't even thought that apple cider could be a thoughtful blend of apples to create a whole, but now I knew better.
I grabbed a gallon and brought it to my niece's birthday party in Virginia and we ended up drinking the entire gallon - so much for protecting The Spro's inventory...
As I was tasting the cider, it inspired me to play with a simple recipe of slightly warmed cider, a single shot of Hines espresso, topped with a layer of half & half foam. Light, fruity, complex and creamy. A seasonal drink for the fall. A drink I thought might be nice for the menu at Woodberry Kitchen (if they'll have it).
The only problem is that I don't have a name for it.